Tag Archive for vegan recipes

Do you have a cannon of go-to recipes? Like ones that you return to make again and again, because they are so dependable?

To some degree, this blog is mine. I mean, are there recipes I’ve just made the one time, written up into a blog post and then never touched again? Yup. For sure. But there are also lots in here that I come back to again and again, treating this site as if it were my own personal cookbook.

One of the main reasons to love this recipe is because of the colour. The name is reflective of its bright, green vibrancy, but the colour comes from the loads of fresh herbs that go into it.

You need a good blender to make this one, and don’t be shy about letting it run a long time. Give the blender time to do what it needs to do, and you will be rewarded with a bright, creamy, delicious salad dressing.

By the way, this salad dressing is creamy without needing any dairy or eggs to emulsify. It’s also packed with good fats, in the form of olive oil and MCT (which is a high-quality form of coconut oil)–both of which are great for your brain function. I’ve been using this MCT oil in my daily smoothie (some of you may be familiar with Bulletproof Coffee–the concept is similar), and I’m liking it a lot.

The other thing to love about this dressing is how many freaking ways you can use it! Of course it’s a salad dressing, but it’s also a dip for chips or veggies. It would be great drizzled on pizzas or flatbreads to finish them, I even use it in the place of pesto on pasta.

You can make a raspberry powder in a similar way to making the beet powder: dehydrate and then grind. In this case, I skipped the juicing step, and just loaded the berries into my dehydrator. You could do this similarly with strawberries, but just cut them into slices first.

Once you have the powder, you can use it to impart raspberry flavour to all kinds of things: brownies were the first thing that sprang to mind, but I also wanted to see if could make a Vegan Raspberry Meringues using aquafaba. And to make it extra pretty, I wanted to try making it a swirl. Turns out, it works great, and how pretty are these?

Hi, I’m Bex!

I’m a Social Media, Food & Travel Blogger, a caffeine-fueled shenanigan-seeker. Mom to Michael, the world’s greatest teenager, and a food critic in training. When I’m not Instagramming my experiments in the kitchen, you’ll find me riding my bike on the Seawall, or taking photos. My cookbook, “Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba” is available in stores and online. Welcome to my culinary adventures!